Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Smash the
Garlic (2 cloves)
with the back of a knife and place in blender.
Step 3
Add the
Fresh Parsley (30 g)
stems and leaves to the blender
Step 4
Zest 1/2 of the into the blender. Juice both halves into a small bowl; discard seeds.
Step 5
Cut the
Corn Cobs (1 ear)
and set the kernels aside.
Step 6
Mince
Shallots (2)
; set aside.
Step 7
Remove fresh
Fresh Thyme (9 g)
leaves discard stems. Remove needles from ONLY 1/2 the fresh
Fresh Rosemary (9 g)
. Finely chop the herbs; set aside.
Step 8
Peel the
Sweet Potato (1)
. Cut into 3/4 dice and place on sheet pan. Drizzle
Grapeseed Oil (15 mL)
over the sweet potatoes and toss. Roast in the oven for 15 minutes.
Step 9
To the blender, add
Sriracha (7 g)
,
Grapeseed Oil (30 mL)
,
Lemon (1)
,
Red Wine Vinegar (15 mL)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
Blend until slightly chunky; set aside.
Step 10
While the sweet potatoes roast, cut the
Bacon (4 slices)
into 1/4 inch dice.
Step 11
Heat
Grapeseed Oil (15 mL)
in a medium sauté pan over medium-high heat.
Step 12
Add the bacon and cook for 2 to 3 minutes. Add shallots; sauté for 30 seconds. Add corn and cook for 2 minutes
Step 13
Add the sweet potatoes, rosemary, thyme and
Salt (3 g)
and
Ground Black Pepper (as needed)
. Cook for 5 minutes, remove from heat and keep warm until plating.
Step 14
Heat
Grapeseed Oil (15 mL)
in an other medium sauté pan over medium-high heat.
Step 15
Pat dry the
Boneless New York Strips (2)
with paper towels. Season each steak on both sides with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 16
Sear the steaks for 2 minutes on each side for medium rare. Add or subtract 1 to 2 minutes for more or less doneness.
Step 17
Let the steaks rest for 2 minutes.
Step 18
Cut the steaks into 1/4 inch slices. Divide the sweet potato hash evenly between two plates. Fan the steak slices out next to the hash. Spoon the chimichurri over the steak.
